clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Curry Chicken Pot Pie

  • Author: Mansee Muzumdar
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main
  • Method: Oven
  • Cuisine: Indian


A spin on the classic comfort food, this chicken pot pie is filled with Indian spices and flavors from my favorite chicken curry. The filling comes together easily with a super quick chicken marinade and frozen vegetables. Topped with store-bought puff pastry, curry chicken pot pie is a quick, weeknight-friendly dinner!


  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/3 cup plain yogurt
  • 8 garlic cloves, divided
  • 3-inch piece ginger, divided
  • 1 tablespoon salt, divided
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon kashmiri chili powder*
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 2 tablespoons oil ( I use avocado, but any neutral oil works)
  • 1 large onion, diced
  • 1 green chili, diced (I used serrano)
  • 14.5 oz crushed tomatoes
  • 2 cups water
  • 1 tablespoon cornstarch
  • 1/2 cup heavy cream
  • 2 cups baby spinach, roughly chopped
  • 1 1/2 cups frozen peas and carrots
  • 1 1/2 cups frozen green beans
  • 1/2 cup cilantro, chopped
  • 1 sheet puff pastry, thawed if frozen
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted


  1. Combine 1 1/2 lbs chicken thighs with 1/3 cup plain yogurt, 4 grated or minced garlic cloves, 1-inch grated ginger, 1 1/2 teaspoons turmeric, 1 teaspoon kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon salt and 1 tablespoon lemon juice. Mix well to combine. Let chicken marinate for at least 15  minutes and up to overnight (if marinating for more than 1 hour, cover and put in fridge).
  2. While chicken marinates, prepare puff pastry: Place thawed pastry on lightly floured surface. Roll out gently to get creases out and thin slightly. If making mini pot pies, cut into 4 even squares. Place dough on lined or floured baking sheet and place in fridge while you cook the filling. 
  3. Preheat oven to 400. 
  4. Heat 2 tablespoons oil in a large pot or oven-safe pan over medium heat. Once hot, add 1 large chopped onion and 1 chopped green chili and saute for 7-9 minutes until onions start to brown. Add the remaining 4 garlic cloves and 2-inch ginger (both minced or grated) and cook for another minute. 
  5. Add marinated chicken and spread into as even of a layer as you can. Cook, stirring just once or twice for 5-7 minutes or until chicken is just about cooked. 
  6. Add 14oz crushed tomatoes, 2 cups water and remaining 2 teaspoons salt. Reduce heat to medium-low and let everything simmer together for 15 minutes. 
  7. Remove about 1/2 cup of liquid from the pot and whisk together with 1 tablespoon cornstarch. Slowly add mixture back to pot while stirring. Continue cooking for another 5 minutes. Stir in 1/2 cup heavy cream. 
  8. Turn off heat and add 2 cups chopped baby spinach, 1 1/2 cups frozen peas and carrots and 1 1/2 cups frozen green beans. Stir to combine. 
  9. If making mini pies, add filling to dishes evenly. Brush the edge of each dish with beaten egg and then carefully place dough on top, gently pressing to adhere. Brush top with more egg wash and melted butter. 
  10. If making one large pie, drape full puff pastry sheet over pan. Carefully (the pan is hot!) stretch as needed to cover pan and gently press to adhere to sides. Brush with egg wash and melted butter. 
  11. Cut a few slits in dough to allow steam to escape and place pie(s) on a baking sheet (just in case you have some filling spillage). Bake for 25 minutes or until puff pastry is puffed and golden brown. 
  12. Let cool for 10 minutes before serving. 


  • You can find kashmiri chili powder online or at Indian grocery stores. If you can't get your hands on it, either replace with half the amount of cayenne pepper or leave it out entirely (the turmeric and garam masala will bring the flavor!). 
  • These pot pies freeze beautifully. Wrap well and freeze for up to 3 months. Reheat in oven at 400 for 30 minutes.